Americans love cheese. We eat roughly 37 pounds of it every year. At this year’s American Cheese Society conference in Denver, judges assessed a record 2,024 products to determine which one rose to the top. Our contributor Simran Sethi shares her report on the big cheese.

Six miles off the coast of Huntington Beach, millions of smooth-shelled mussels are flourishing in an underwater farm. Our supervising producer Abbie Fentress Swanson takes us on a visit to Catalina Sea Ranch, ahead of its first shellfish harvest in July.

At Camp Bacon, our contributor Simran Sethi spoke to chef Ji Hye Kim about pork traditions in Korean cuisine and the commonalities in foods across cultures. Try Kim’s recipe for makjeok, a precursor to modern day Korean barbecue.